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  • Writer's pictureSusie Csorsz Brown

Roasted Veg with Tahini Sauce And Savory Granola

This started out as an attempt to remake a dish I had a restaurant and then we ventured off into creative cooking land and ... there you go. I love to change up the veg we include when roasting. I also love to add things like chicken sausage or gnocchi, roasting everything together, topping with the tahini sauce and sprinkling on the super crunchy topping.

Don't just save granola for your yogurt or breakfast bowl. Here, this is a lovely topping for this roasted veg, but I imagine it would also be great on scrambled eggs or soup or ... just by the handful.

Roasted Veg with Tahini Sauce And Savory Granola

Servings: Serves 4-6

Roasted veggies + topping
Roasted veggies with creamy sauce and crunchy topping


1/4 cup extra-virgin olive oil

2 heads cauliflower, cored and cut into 1 1/2'' florets

4 large carrots cut into 1/2-inch circles

Kosher salt and freshly ground black pepper, to taste

Savory granola

1 cup whole wheat flour

1 cup old-fashioned oats

1 cup almonds, toasted, coarsely chopped

salt and pepper

1 tsp Aleppo pepper

1/2 tsp cumin

3 T olive oil

2 T coconut oil

1 T sesame seeds

Tahini sauce

1/2 cup red wine vinegar

1 clove garlic, smashes

1/2 cup tahini

salt and pepper

1/2 tsp Aleppo or chili, if you like it spicier

1/2 tsp cumin


Heat oven to 375°. Toss together oil, cauliflower, carrots and salt and pepper in a large bowl. Transfer to 2 rimmed baking sheets; spread out evenly. Bake, rotating pans from top to bottom and front to back, until veggies are browned and tender, 30 - 45 minutes.

Make the savory granola: Combine the flour, oats, chopped almonds, salt and pepper, Aleppo, and cumin in a medium bowl. Drizzle olive oil and coconut oil over the top, toss to combine; stirring to coat well. Spread the mixture on a foil lined medium baking sheet, sprinkle with sesame seeds. If you like your granola to be 'clumpier' pinch together some of the mixture and then bake for 20 - 30 minutes or until crunchy and browned.

Meanwhile, make the tahini sauce: combine vinegar and garlic in a medium bowl, and allow to soak for 5 minutes. Smash the garlic in the vinegar and lift out the larger pieces (you can leave them in if you like a bigger garlic punch). Add the tahini, salt, pepper, Aleppo and cumin and whisk until fluffy and combined, slowly adding up to 1/2 cup water in a small bowl until you have the texture you like. Set aside. I like this with creamier, fluffier tahini sauce; if you prefer it more runny, add more water and stir until it is the consistency you like.

Serve roasted veggies with tahini sauce and the crunchy granola sprinkled on top.

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